Routine
Oct 16, 2024
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed no license posted. Emailed copy. Ensure license is posted in a visible place.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
STAPLE FOOD ORDINANCE: Under the Staple Food Ordinance stores are required to stock items in 10 staple food categories including: milk; cheese; eggs; meat and vegetable proteins; fruits and vegetables; 100% juice; whole grains; cereals; canned beans; and dried peas/beans/lentils. Your store has not stocked the following: Title 10, MCO 203.10 (a)-(j). Comply immediately.
Inspector’s notes
Observed missing items under the staple food ordinance. Including fresh vegetables / fruits and legumes. Emailed ordinance handout for reference.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Provide suitable utensils or effective dispensing methods that protect the food from contamination at consumer self-service operations of ready-to-eat foods.
Inspector’s notes
Observed washed apples available for self-service without suitable utensil for dispensing without contamination of other ready-to-eat foods. Ensure tongs or other utensil is available, or sign is posted stating the fruit needs to be washed before consuming.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Provide a temperature measuring device that is easily readable.
Inspector’s notes
Observed temperature measuring device in display cooler which holds time/temperature controlled for safety (TCS) foods, was not easily readable. Ensure one is obtained and placed in the warmest part of the cooler to monitor temperatures.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Oct 16, 2024 · Original Source